Grilled Lobster Tail with Jerk Sauce and Coconut Rice

Ingredients

• 1 tablespoon vegetable oil
• 2 cups basmati rice, rinsed and drained
• 1 1/4 cups coconut milk
• 1 teaspoon kosher salt
• 1/4 cup chopped fresh cilantro
• 2 scallions, thinly sliced
• 3 tablespoons vegetable oil
• 4 cloves garlic, finely chopped
• One 1-inch piece fresh ginger, peeled and finely chopped
• 1 Scotch bonnet pepper, halved
• 1 bunch scallions, chopped, some greens reserved for garnish
• 2 teaspoons ground allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon grated nutmeg
• 1 fresh bay leaf
• Kosher salt
• 1/2 cup chicken stock
• 1/2 cup dark brown sugar
• 3 tablespoons soy sauce
• 2 tablespoons fresh thyme leaves
• 2 limes, juiced, zest of 1
• 1/4 cup chopped fresh cilantro
• Four 10- to 12-ounce lobster tails, split in half lengthwise
• 1 stick (8 tablespoons) unsalted butter, room temperature

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